Elegantly furnished and decorated, with spectacular views over Port Vila Harbour and great indoor and outdoor dining areas, the facilities at the new Blue Marlin Club include great sitting areas around the swimming pool, fully air-conditioned restaurant, bar and lodge and ultra-elegant VIP room.
The focus is on a wonderful atmosphere, views, service and of course, food. Executive Chef Matt Lambert’s menu is best described as contemporary Pacific cuisine with an international influence and uses only high quality, sustainable produce, “We aim to make everything in house, including breads, pasta, ice-cream and smoked specials.” Some of the signature dishes on the menu include ‘Caramelized scallops with Sweet Corn and Chorizo, Crackle and Truffle Oil’ for entrée and ‘Seared tuna, Prawn and Lobster Sausage, Crab Cake and Bisque Foam’ for main. For something sweet, the ‘Gin and Lemon Tart with Honeycomb and Vanilla Bean Ice Cream’ sounds divine.
The Blue Marlin Club aims to take service and elegance up a notch, introducing the concept of a private club, reserved for members and their guests as well as day guests, but open to the general public for lunch. It can also be reserved for weddings, birthdays and private functions and its adjacent one bedroom cottage can be booked by out of town guests wishing to stay for the weekend. ‘Sail Away Happy Hour’ on cruise ship days. Open for lunch from Wednesday through to Sunday , 11am-3pm. Open for dinner Wednesday through Sundays from 6pm onwards; bar opens at 4pm. Need to add phone number.
The ‘Cool’ Factor: The pool.
Signature dish: Slow braised Vanuatu beef cheek with vanilla mash, bone marrow butter, peas and shiraz jus.
Best Seller: Twice baked goats cheese soufflé with watercress and pesto. Decadent!
Great for: An elegant lunch or sophisticated evening.
So very special: The décor.